2 lb boneless, skinless chicken breasts, cut into bite-size pieces
½ tsp salt
½ tsp pepper
3 Tbsp butter
1 cup gluten-free avocado Ranch dressing (or use regular Ranch)
1 (12-oz) pkg frozen corn kernels
1 (7-oz) can diced green chiles
2 tsp ground cumin
1 (8-oz) pkg shredded Mexican-blend cheese
1 (3.5-oz) pkg gluten-free tortilla strips
Instructions
Preheat oven to 350°F. Cook rice according to package directions; transfer to a large bowl.
Meanwhile, sprinkle chicken with salt and pepper. Melt butter in a large skillet over medium-high heat; add chicken, and cook 6 minutes or until done. Transfer to bowl with rice.
Stir in dressing, corn, chiles, cumin, and cheese; spoon into a greased 13- x 9-inch baking dish.
Bake 30 minutes or until hot and bubbly; sprinkle with tortilla strips.
Nutritional Information
Main
Total
Servings
6
Fat (g)
43
43
Sat. Fat (g)
11
11
Protein (g)
50
50
Carb (g)
63
63
Fiber (g)
2
2
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